Who we are
The main character of this story is Mario. A man who made bets with life and wanted to win them all.
Fifteen years ago, he laid the first stone of the De Palma farm. Once again, it was a big challenge: his dream was to make his great passion for the countryside and the agriculture coincides with his core business, hydraulics.
The farm grew up at the same time as the hydraulics one. Now about 65 hectares are cultivated with olive and almond groves which characterizes the north of Bari scenery.
2015 marks the turning point. We decided to finally honor the memory of Mario and fulfilled his dream by creating the “De Palma” brand and to present it directly on the national and international market with an excellent product.
The care of our image has been a strong commitment and an objective for us to achieve.
We wanted to present on the market our product with a new, captivating and colorful look, a label that could make the difference and make our product easily recognizable.
The new logo created by the skilled hands of our graphic designer wants to show a new way to communicate a product, abandoning the traditional colors of the labels, and create a different palette made of colors and leaves that fall into a whirlwind of new ideas and give life to the usual stillness of the label.
To this enthusiasm in moving away from the traditional legacy of oil production it was necessary to add advanced production techniques to obtain a product of excellence.
Alessandra a certificated olive oil sommelier is a fundamental member of our team. Her skill allows to deepen the relationship with our products, to fully understand the variables and finally to guarantee the consumer an oil with prefect characteristics.
The raw material is a precious resource and in the countryside Nicola and his team take care of it with great love and passion.
The moment of the harvest is really delicate this is why we personally follow this phase and choose the right moment to do it.
The drupes are generally ripe between October and November and are harvested with highest accuracy and delicacy to be then milled within the first ours after the harvest.
The decision to work our olives with a last generation mill is our priority.
The plant we use allows us to work at a controlled temperature between 19 ° / 20 °degrees. The management of oxygen at the entrance of the malaxers and the malaxation time of just 8 minutes, characterize the transformation and are a very important factor for the development of lipoxygenase and therefore of aromas.
The oil extracted is always filtered to eliminate all residues that could compromise the quality of the product over time.
The result is an extra virgin olive oil characterized by low acidity, a high number of polyphenols and a low number of peroxides.
The attention we put into preserving our product from agents that can easily deteriorate our oil, has led us to decide to abandon the package in the classic aluminum can and adopt the innovative package of the “Bag In Box”.
Bag in Box is vacuum-packed thanks to the use of nitrogen during the packaging and protects the product from two of its three enemies, light and air. The third enemy of the oil is the heat and for this reason it is recommended not to expose it above 24° degrees.
The new package is practical to use thanks to the cap-dispenser that doesn’t allow the entry of oxygen, it is safe, easy to carry and to store.
In line with our environmental philosophy, with its ecological design it can be kept in your kitchen and it can be totally recycled.
The passion of our farm for the fruits of our land does not revolve around olive only, another product we take care of is the almond.
Our plot of land in the Toritto’s countryside produces different varieties of almonds such as Genco, Tuono but especially the Filippo Cea the latter particularly appreciated by the pastry shops.
We are really proud of the almond of Filippo Cea because it is a jewel of perfection that contains the energy of a natural vitamin supplement; rich in proteins, vitamins (especially vitamin B and vitamin E), fats and minerals such as magnesium, phosphorus, potassium and iron, it is also characterized by a very low acidity.
The choice of producing mono-varietal oils was born of the need to preserve and enhance the typical and the identity of the cultivars themselves, with their well-defined characteristics; flavor, color and smell.
Our production is based exclusively on two monocultivars:
Coratina: is a typical variety of Bari countryside, with low acidity and a large number of polyphenols.
It is so valuable that it is often used to correct loose oils. It has an intense fruity aroma, opening to the nose with notes of fresh grass and leaf, bitter and spicy in harmony with hints of almond and artichoke.
Peranzana: whose fruit is characterized by a medium size that is harvested strictly by hand. The olive gives an oil of various aromatic intensities, versatile and suitable for many palates. A very delicate extra virgin olive oil, but at the same time it is plenty of character, with a delicate and elegant aroma that releases pleasant hints of almond, dried fruit and tomato.
Our team is made up of passionate people who love their work. But we know that to get the best product passion is not enough, this is why we had to add specific skills in order to scrupulously and personally follow all stages of production.
From ours Alessandra Stea and Maria Ranieri, who respectively in 2016 and 2017 have obtained the title of extra virgin olive oil sommelier, to Fabio De Palma, which in 2015 obtained the recognition of Bio products for our almonds, olives and for extra virgin olive oil, and has led the farm to be approved by the control system of the DOP “Terra di Bari” for our monocultivar Coratina.